Margie L wrote:My current favorite recipe (adapted from a friend's):
Mushroom Soup
Chop and saute: 1 medium onion, 1 stalk celery, 2 carrots until translucent.
Add 2 TBS minced garlic, 1-1 1/2 lb chopped (or sliced) mushrooms and lightly sauté.
Add 1 Cup white wine, 3 cups stock (I use Swanson low sodium Chicken). Bring to boil then lower heat and simmer 15 minutes.
Add 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp pepper, 2 tsp salt. Simmer 10 minutes*
Add 1 Cup heavy cream, simmer 10 minutes.
If you want to, puree all or part in blender or use immersion blender. I usually skip this altogether.
Return to pan, adjust seasonings and bring to simmer.
Also, the greatest, easiest, european style boule:
http://www.motherearthnews.com/real-foo ... jzgoe.aspx
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